Main menu

Pages

Tuesday, February 19, 2008

Mushroom Lover's Frittata with Spinach and Cheese

This Mushroom Lover's Frittata with Spinach and Cheese is a great meatless dish for breakfast, lunch, or dinner!

(Updated with better photos, May 2013.) Doesn't everyone love a frittata? If you're not familiar with them, frittatas are a type of Italian omelette that's not folded, but instead cooked on top of the stove, and then browned under the broiler to finish. This is such a perfect dish for a quick breakfast, lunch, or even dinner. I've been making frittatas for quite a long time, but my frittata preferences have evolved over the years, and now I make them heavy on the veggies in proportion to the eggs, kind of similar to the Spanish egg dish called a tortilla, where eggs are mostly used to bind the ingredients together.

In this recipe I used 12 ounces of brown cremini mushrooms for lots of mushroom flavor. I made this a few weeks ago, just fooling around in the kitchen on a weekend, but when I loved the way it turned out, I made it again so I could write down the recipe and take these photos for the blog. If you like mushrooms, this is a delicious and easy meal.

Saute brown cremini mushrooms (also called Baby Bella mushrooms) for about 5 minutes in olive oil. You can use any type of mushrooms here, but I'd pick something with more flavor than plain white mushrooms.

When mushrooms are softened, add green onions and spinach and saute a couple of minutes. Then add the cheese and let it melt into the veggies for a minute before you pour in the eggs. The frittata is cooked with a lid on for about 15 minutes, then finished with 2-3 minutes under the broiler. You can skip the broiling step if you don't have a broiler-proof frying pan, but I think it makes it really look and taste especially good to have a nice browned top to the frittata.

Mushroom Lover's Frittata with Spinach and Cheese
(Makes six servings, recipe created by Kalyn.)

Preheat broiler. Use a 12 inch frying pan with a non-stick surface for best results with this recipe. Spray bottom and sides of pan with olive oil or non-stick spray. (Spraying the sides is fairly important or the eggs will stick to the sides, making it hard to get pieces out.)

Heat 1 tsp. olive oil over medium heat. Add mushrooms, season with spike seasoning, and saute about 5 minutes, until mushrooms are softened and liquid has evaporated. Add a tiny bit more oil, then add green onions and spinach to mushrooms and saute 2-3 minutes, until spinach has wilted quite a bit.

While spinach is wilting, beat eggs well. Sprinkle cheese over wilted spinach/mushroom mixture and let melt about 1 minute. Then pour eggs over, using a fork to separate the veggies so egg runs down between vegetable pieces. (You can sprinkle a tiny bit more cheese over the eggs if desired.) Cover pan with lid, reduce heat to very low and cook about 15 minutes, or until eggs are nearly set but still slightly soft in spots.

Remove lid and put frittata under the broiler for 3-5 minutes (depending on how close to the heat you have it) until the top is nicely browned and eggs are set. Let cool about 2 minutes, then slice like a pie into six pieces. Serve hot.

This is delicious with a dollop of sour cream. You can make this on the weekend and store in plastic containers in the fridge, then heat one for breakfast every day. (Be careful not to microwave too long or the eggs will turn rubbery.)

South Beach Suggestions:
With mostly low-fat cheese and heavy on the vegetables, this is a perfect dish for any phase of the South Beach Diet.

Nutritional Information?
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.

Blogger Disclosure:
Posts may include links to my affiliate
account at Amazon.com, and Kalyn's Kitchen earns a few cents on the
dollar if readers purchase the items I recommend, so thanks for
supporting my blog when you shop at Amazon!

Posts may include links to my affiliate account at Amazon.com, and this blog earns a few cents on the dollar if readers purchase the items I recommend, so thanks for supporting my blog when you shop at Amazon!

Kalyn, I could eat frittatas all day long, I think. This combo sounds delicious -- and it looks great, too! I agree with you -- I love making them so there's more focus on the "stuff" inside than the egginess. Perhaps it's because I lived in Spain for awhile?

This is my idea of a great frittata, too. I often make them for dinner with whatever veggies I have in the house -- asparagus and mushroom, with a bit of red bell pepper, is a favorite combination. They're also good at room temperature, cut into small pieces, as part of a brunch buffet.

Kalyn, Great minds think alike? LOLMy frittata this morning was onion, green pepper, shitake mushrooms, with a tiny bit of cheddar and a few crumbles of bacon (mostly SB friendly). I have never posted here before, but needed to say an enormous THANK YOU for the Tilapia with Warm Tomato Relish that I just finally tried this weekend. It was totally divine! I have shared the recipe with several friends who agree it is awesome.

I am currently growing this kind of mushroom in my house. I am not yet sure whether it is worth it, money wise, but it is certainly a lot of fun to see them growing. I got the kit from a local vendor and it is called Mushroom Adventures.

I'm so happy you're taking the time to comment on Kalyn's Kitchen! I love hearing from people who stop by, especially if you're sharing feedback or asking questions about a recipe I've posted here.

I've recently changed my comment settings so people can comment without signing in, but you will need to check the box to show you're a live person, and comments on older posts won't show up until I publish them. Thanks for understanding!

Food Blogger Love!

Copyright Notice

All Photos and Original Text (C) Copyright: 2005-2015, By Kalyn's Kitchen® LLC. I grant permission for photos and recipe links to be copied to social media and other sites, but not recipe text. All Other Rights Reserved. (Other bloggers may post their adapted version of any recipe found here, with their own photos and recipe text, but please link back to the original inspiring recipe on this site.)

Kalyn's Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.